Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Spinach Parmesan Orzo
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 8 mg
- Sodium
- 378 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 8 mg
- Sodium
- 378 mg
Ingredients
Directions
- In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.
- Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.
